Brunswick Stew (New York Times) Recipe Recipe

Name: Brunswick Stew (New York Times) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x Broiler Chicken -- Cut Into Pcs; 3 tsp Salt Paprika -- To Taste; 1/4 c. Butter; 2 med Onions -- Sliced; 1 med Green Bell Pepper -- Diced; 3 c. Water; 2 c. Canned Tomatoes -- Undrained; 2 Tbsp. Parsley -- Minced; 1/2 tsp Tabasco Sauce; 1 Tbsp. Worcestershire Sauce; 2 c. Whole Kernel Corn, Frzn; 1 pkt Frzn Lima Beans -- Defrosted; 3 Tbsp. Flour

Servings: persons

1 x Broiler Chicken -- Cut Into Pcs
3 tsp Salt Paprika -- To Taste
1/4 c. Butter
2 med Onions -- Sliced
1 med Green Bell Pepper -- Diced
3 c. Water
2 c. Canned Tomatoes -- Undrained
2 Tbsp. Parsley -- Minced
1/2 tsp Tabasco Sauce
1 Tbsp. Worcestershire Sauce
2 c. Whole Kernel Corn, Frzn
1 pkt Frzn Lima Beans -- Defrosted
3 Tbsp. Flour

1
Sprinkle the chicken with 1 tsp.
2
of the salt and paprika.
3
In a deep kettle, heat the butter and brown the chicken on all sides.
4
Add in the onions and green pepper and cook till the onion is transparent.
5
Add in the water, tomatoes with their liquid, parsley, remaining salt, Tabasco and Worcestershire sauce and bring to a boil.
6
Cover, reduce the heat and simmer for thirty min.
7
Add in the corn and lima beans and cook twenty min longer.
8
Blend the flour in a little cool water and gradually stir into the stew.
9
Cook, stirring, ten min longer.
10
Serve in flat soup plates.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 x Broiler Chicken -- Cut Into Pcs, 3 tsp Salt Paprika -- To Taste, 1/4 c. Butter, 2 med Onions -- Sliced, and more.

Yes, Brunswick Stew (New York Times) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brunswick Stew (New York Times) Recipe

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